Weekly Recipe Round (3) Up

 

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Back by popular demand is another week of HEALTHY and TASTY meals for you and your family! Why do I take time to plan weekly meals for not only me and my family, but yours as well? Because I hope you’ll truly enjoy these meals and realize that you don’t have to sacrifice taste to feed your family in a healthful way! This is SO important for so many reasons but here are some general ones:

  1. If you put good food in your body you will feel good.
  2. If you feel good, you will have more energy to do things that you need to do and things that you enjoy
  3. You will have more energy!
  4. You will be able to enjoy life in a new way

Don’t you want all of these things for you and your family? I know I sure do!

When I share these recipes with you, I have a certain vision in mind for you and your family. When you cook these meals, I hope you will sit down with your family and enjoy them together just as I do with my family. And I don’t mean in front of the TV and I don’t mean sitting at the table while everyone is on their respective electronic devices. I mean sitting down with each other, just being with each other in a genuine way and learning about each other’s day. That’s what I hope for when you and your family have these meals.

livelovefamily

Why is it so important for families to sit down together?

  1. Family dinners are good for the spirit, brain and the health of all family members.
  2. Research shows that there are lower rates of lower rates of substance abuse, teen pregnancy and depression. And there are higher grade-point averages and self-esteem.
  3. Dinner conversation boosts children’s vocabulary.
  4. Regular weekly meals can also reduce the rate of obesity and eating disorders in children.

For more information on this and ideas on how to start conversations, topics to discuss and meal ideas, check out http://thefamilydinnerproject.org

And now…the moment y’all have been waiting for…the weekly recipe round up…

Lentil Chili

lentil chili

Ingredients:

2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

4 tsp. chili powder

1 (16 oz.) bag of brown lentils

2 (14.5 oz.) cans no-salt diced tomatoes

1 bay leaf

2 (32 oz.) cartons vegetable stock or chicken stock

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, avocado

Directions:

In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

Stir in cilantro and serve.

(If you like your chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat)

Tip: Serve with a side salad and/or homemade sweet potato chips and guacamole. And, for all you meat-lovers out there, it would be easy for you to add ground beef or turkey to this.

Eat and Enjoy!

TacoSoup

Taco Soup

Note: This recipe is fast and easy to make so if you are crunched for time this is the way to go!

Ingredients:

1 lb ground beef (or turkey)

16 oz organic salsa

1 can diced tomatoes

1 can organic kidney beans

1 can organic pinto beans

Taco Seasoning

  • 1 TBSP of chili powder
  • 1 tsp each of onion powder, garlic powder, oregano, paprika
  • 2 tsp cumin

Directions:

Brown the beef. Stir in taco seasoning and add ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.

In a large pot add all the other ingredients, including the meat mixture. Bring to a boil, reduce heat and simmer for 15-20 minutes.

Tips: Serve this with a baked sweet potato or acorn squash and/or paleo cornbread

Eat and Enjoy!

Paleo Lasagna

paleo lasagna

Adapted from : http://www.paleonewbie.com/awesome-paleo-lasagna-recipe/

Ingredients:

1.5 lbs lean ground beef or turkey

1/2 cup onion, chopped small

(1) 28-oz can peeled tomatoes

(1) 15-oz can of tomato sauce

(1) 6-oz can of tomato paste

(2) 8-oz pkgs of sliced mushrooms

(2) 10-oz pkgs of frozen spinach (thawed)

4-5 medium-sized zucchini

3 cloves of garlic pressed or minced

1 small container of ricotta cheese

1 cup mozzarella cheese

½ cup parmesan cheese

Seasonings for Lasagna Sauce

1 tsp of dried basil

1 tsp or dried thyme

1 tsp of dried oregano

1/2 tsp of salt

1/4 ground black pepper

1-2 Tbsp of fresh parsley

Optional: Add red pepper flakes as desired

Directions:

  1. Heat TBSP of olive oil or coconut oil in a large pan. Add onions and garlic. Cook until onions are softened.
  2. Add in the meat and cook through.
  3. Add in all of the vegetables EXCEPT for the zuchinni. Make sure to squeeze out as much water as you can from the spinach. Cook until they are softened.
  4. In a separate sauce pan, add all of the ingredients for the sauce: peeled tomatoes, tomato paste and tomato sauce and the seasonings. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Now you are ready to assemble the lasagna! Cut the zucchini, lengthwise, and place strips at the bottom. Add enough sauce to cover the zucchini. Put dollops of ricotta cheese followed by the meat and veggie mixture. Repeat these layers until you run out of ingredients. Sprinkle mozzarella and parmesan cheese on top.
  6. Bake at 350 for 45-50 minutes or until it starts to bubble.
  7. Eat and enjoy!

Tip: Serve it with a fresh salad!

Whole 30 Crockpot Carne Asad

Adapted from: http://soletshangout.com/crock-pot-carne-asada-lettuce-wraps/

carne asada crockpot

Ingredients:

2 lbs boneless sirloin steak

1 medium yellow onion, chopped

2 tbs minced garlic (about 4 cloves, chopped)

1 can diced tomatoes

1 4oz can of fire roasted diced green chiles

1/3 cup beef broth

Juice of 2 limes

2 tbs chili powder

1 tbs cumin

1/2 tsp cayenne pepper

Salt, to taste

Pepper, to taste

Granulated garlic, to taste

Suggested Toppings

Lettuce leaves (butter lettuce, romaine, iceberg)

Avocado, sliced

Salsa verde

Fire roasted salsa

Hot sauce

Lime wedges

Cilantro

Directions:

  • Throw everything into the crockpot.
  • Toss it around a bit.
  • Set it on low for 7-8 hours
  • Eat and Enjoy!

taco wrap carne asada

 

Tip: Make a lettuce wrap out of this – SO GOOD! You can also serve this with a side of black beans, brown rice (if you aren’t grain free) and/or homemade sweet potato chips and guacamole.

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Tips and Tricks for a Healthy, Happy and Fun Weekend

berries and veggie real food

You can tone down the unhealthy food/ bad habits and still pump up the fun on the weekend! People usually go into the weekend feeling tired, drained and exhausted from work, family stuff and other activities. So, what typically happens?

greasy pizza

I’m sure you can answer this pretty easily – people order pizza, they stop at McDonald’s or they go out to eat and order a meal that easily has 1,000 calories in it. (For example, a cheese enchilada plate with rice, refried beans, chips and salsa is around 1,500 calories!) Sound familiar? It doesn’t have to be that way! You can still enjoy your weekend while eating tasty, healthy and nutritious food!

Why is it so much easier to eat healthy during the week? Ideas? Anyone? Anyone?

Well, since I can’t hear you out there in Cyberspace I’ll go ahead and tell you…People tend to plan their week out. They stick to a schedule, they get up at the same time each day, eat breakfast, pack their lunch, etc. It’s easier to make healthy choices when you stick to a routine!

what is nutrition

Then the weekend comes…Woo hoo! TGIF and all that, right? It’s time to let down your hair, put on those high heels, drink and eat a bunch of empty calories. Maybe you are on the go, bouncing from one kid’s soccer to game to the other’s baseball game. Maybe you are trying to squeeze in a bunch of errands on the weekend that you didn’t get to during the week. It just seems easier to grab a greasy hot dog at your kid’s game or grab a hamburger at the drive through on your way to WalMart. Makes sense, right?

WRONG! These are just excuses. If you can plan your meals during the week, make healthy decisions and stick to it why does the weekend have to be different? It doesn’t!

Okay, so at this point you probably want me to stop jabbering and just tell you how to have a healthy, happy and fun weekend without all the added calories, without having to unbutton that top button on your jeans and without having to feel completely guilty come Monday morning when you step on that scale and realize you gained back the 2 lbs you lost the previous week.

veggie pic modified

There are TWO…that’s right, only TWO things you need to keep in mind to be successful every day of the week!

  1. Forget about diets. They don’t work! Healthy eating does!
  • Healthy eating doesn’t mean deprivation! On the contrary! It’s all about fueling your body with nutrient-dense, whole foods, minimally processed foods! It’s about eating a well-balanced diet!
  • Do you need a chocolate fix? Great! Make a healthy version of your favorite chocolate cake (see the post: I Need a Chocolate Fix for more ideas).

paleo nachos

  • Do you want some nachos? No problem! Make them paleo style – use homemade sweet potato fries or chips, add meat of your choice and toppings.
  • See what I mean? I’m not telling you to eat lettuce and celery all day. I’m just telling you to eat HEALTHY! To make HEALTHY choices!
  1. Prepare, prepare, prepare! This is the KEY! Plus – bonus – it saves you money!
  • If you know you are going to be running around all day, pack a bunch of healthy snacks and throw them in your purse! (grapes, carrots, homemade trail mix, banana, hard-boiled eggs, cheese stick, etc). It’s important to prepare the night before! Have everything packed and ready to go so all you need to do is grab it before you dart out the door!

healthy snack box

  • If you know you are going to be spending the majority of the afternoon at the baseball field watching your kid’s game, take a picnic! Pack a salad in Tupperware, pack hummus and veggies to dip, make a fruit salad, make sandwiches on 100% whole wheat bread and use mustard instead of mayo or ketchup.

Do you have any other tips or tricks you use throughout the weekends to stay on track? Comment and share with us!

 

 

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I Need a Fix (A Chocolate Fix)

 

Sometimes I just NEED a chocolate fix!  What about you?

i need chocolate

The easiest way to satisfy that need would be to stop at the gas station on the way home from work and grab a candy bar. But have you ever looked at the ingredients in a candy bar?  Most of them I can’t even pronounce!  What does that mean?  That means there’s a bunch of crap in it!  YUCK!

Now, to keep it real, it’s not like I’ve never done this. Of course I’ve picked up a Snickers bar at the checkout line in the grocery store or grabbed a Hershey’s bar.  However, now that I’ve been eating clean for months, filling my body with good nutrition and whole foods, this type of stuff makes my stomach roll.  No joke!

BUT, I still need that chocolate fix every now and then! So how do I satisfy my chocolate craving while protecting my tummy from going into that sickly tailspin?  I use these recipes below!  These are seriously GOOD and HEALTHY and they hit the spot every time!

The cookies taste like regular chocolate chip cookies…for real! But they are a bit time consuming to make.  The other 2 recipes are FAST, EASY and HEALTHY!

BY THE WAY,  did you know that cacao (raw chocolate)  is a super food?  It is full of anti-oxidants,  can promote heart health, lower blood pressure and cholesterol.  And consuming chocolate, in moderation of course, boosts your mood!  So don’t feel guilty about satisfying that chocolate monster growling inside of you – try the recipes below, with a guilty-free conscious,  to quiet that little gremlin down!

Comment below and tell me which ones you tried and which ones you liked! Share this blog post on your personal social media pages because you know everyone wants a little bit of chocolate now and then!

   real deal cookies

Real-Deal Chocolate Chip Cookies

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 1 dozen

Ingredients:

  • ¼ cup palm shortening, ghee, or grass-fed butter
  • ¼ cup coconut palm sugar
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
  • ¼ cup Enjoy Life chocolate chips (I like to add half Enjoy Life chocolate chips and half of cacao chunks – for added health benefit)

 

Instructions:

1.Preheat oven to 350 degrees F.

2.In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

3.Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

4.Stir in the chocolate chips by hand.

5.Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.

6.Bake for 9-12 minutes, until slightly golden around the edges.

Eat and Enjoy!

 

paleo brownie pie

Paleo Brownie Pie and Frosting (see frosting recipe below)

Source: http://www.ourfifthhouse.com/2013/03/paleo-brownie-pie.html

 

 

 

Ingredients:

4 eggs

1 cup unsweetened cocoa powder

3/4 cup raw honey

3 tbsp melted butter

2 tsp vanilla

pinch of salt

Directions:

Preheat oven to 350. Combine all the ingredients (melt the coconut oil before adding to your mixture).  Lightly grease a pie pan with coconut oil.  Pour batter into the pan and bake for about 30 minutes.

 

Paleo Chocolate Frosting

Source: http://paleobakingcompany.com/pages/paleo-chocolate-frosting

Ingredients

Yield: 3 cups of frosting, enough for one 9″ double layer cake or 15-18 cupcakes.

2 Cups Solid Coconut Oil (Not Melted)

1 Cup Honey

1 Cup Cocoa Powder

1-2 Tablespoons Coconut Milk

Directions:

Combine first three ingredients and 1 tablespoon coconut milk in food processor and puree until smooth. Add additional coconut milk if needed

Let the brownies cool before frosting

Eat and Enjoy!

 

Paleo Chocolate Bark

paleo chocolate bark

  1. Melt a bag of chocolate chips in the microwave or on the stove. (I use Enjoy Life brand of chocolate chips- they are dairy, soy and nut free).
  2. Spread the melted chocolate on parchment paper.
  3. Sprinkle toppings – nuts, cranberries, coconut flakes, etc
  4. Pop it in the fridge and let harden.
  5. Break or cut into pieces.
  6. Eat and Enjoy!
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Weekly Recipe Round (2) Up

Hey y’all! I’m glad to hear so many of you liked the weekly recipes so here is Round 2! And, I just have to say – I am particularly excited about this meal plan that I’m sharing with you today because not only are these recipes TASTY and HEALTHY, but they are different than what I would usually cook during the week.

chalkboard weekly menu

 

Why?

Because there are more vegetarian-friendly recipes since my husband is gone and I could care less about eating meat. One of his favorite statements in regards to food is: I didn’t claw my way to the chop of the food chain to eat vegetables.

I, on the other hand, think vegetables and tofu are delicious! Plus, it’s typically less expensive to eliminate meat from recipes and who doesn’t like to save money? But if you don’t feel the same way and are more of a carnivore type like my husband, and if you must have your meat because you enjoy being at the top of the food chain, you can always add some kind of meat to these recipes.

Which ones am I especially excited about you may ask? The Quinoa Taco Bake – because it’s just insanely good! Do I need a better reason than that? And the Frittata because my kids and I like having breakfast for dinner! It’s really exciting for us!   I guess because it’s kind of like breaking the rules…and I’m not really a rule’s girl anyway. Which begs the question…what am I teaching my kids? But that’s a discussion for another blog post at another time.

And come to think of it, I’m also really looking forward to the Artichoke Lemon Pesto Pasta because it tastes like a dish you’d get at a fancy Italian restaurant BUT you actually know what’s going in it. And the Paleo Shepherd’s Pie, well you just can’t beat that on a cold, winter day. It’s hardy and healthy! We had it tonight and guess what I packed for my lunch tomorrow for work? You guessed it – Paleo Shepherd’s Pie!

You can find all the recipes below! Enjoy!

Did you like any of these? Or all of these? Did you make them and consume all of this delicious healthiness? I want to hear about it! Make comments, share these recipes and this post on any of your social media pages and tag me!

artichoke lemon pesto pasta

Artichoke Lemon Pesto Pasta

(Adapted from: http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/)

Prep time: 25 mins

Cook time: 20 mins

Total time: 45 mins

Serves: 4-5

 

Ingredients

  • 1 large spaghetti squash, cut in half lengthwise (get a BIG one)
  • 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
  • ⅓ cup walnuts
  • 4-5 tablespoons olive oil
  • 4-5 tablespoons vegetable broth
  • 2 garlic cloves, minced
  • ½ cup fresh parsley
  • ½ cup fresh basil
  • juice of 1 lemon
  • salt and pepper, to taste
  • 3-5 cups of spinach (optional)

 

Instructions

1.Preheat oven to 400

  1. Poke holes in the squash and put it in the microwave (usually at least 12 minutes) until it’s soft and you can easily stick a fork through it.
  2. Let it cool! It will be HOT! Cut it in half, discard the seeds, and scoop out the spaghetti strings and put them into a large bowl.
  3. While the squash is cooking in the microwave, make the pesto!
  4. Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
  5. Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
  6. Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
  7. Add the pesto to the spaghetti squash and mix it all up. Add it back to the pan, heat it up for a few minutes (maybe 5 or so).
  8. Eat and enjoy!

Tip: You can easily add chicken breast to the dish for all you carnivores!

shepherd's pie

 

Paleo Shepherd’s Pie

(Adapted from: http://www.tastesoflizzyt.com/2014/09/17/paleo-shepherds-pie/)

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

◾1 bag frozen cauliflower

◾2 large white sweet potatoes

◾2 Tbsp butter

◾1/4 cup almond milk You could also use other dairy substitues

◾1 can petite cut diced tomatoes I use organic

◾1 can chicken broth You can also use beef or veggie broth

◾1 tsp basil

◾2 tsp minced garlic

◾1 tsp italian seasoning

◾2 tsp tapioca starch This is to thicken the sauce. Don’t worry if you don’t have any. I didn’t and it still turned out fine!

◾1 lb ground beef You can also use ground turkey or chicken

◾1/2 small white onion, chopped

◾1 cup chopped carrots

◾1 cup frozen peas

◾1 cup frozen green beans

 

Instructions:

Topping (Mashed “potatoes”):

  1. Follow the instructions for cooking the cauliflower

2.Poke holes in the sweet potatoes and cook in the microwave until soft. Scoop out the insides

3.Mix the cooked cauliflower and sweet potatoes in a food processor

4.Add almond milk, butter, and salt and pepper to taste

5.Set aside

Sauce and Filling:

  1. Sauté the garlic and onion in a pan (use olive oil or coconut oil) until they soften

2.Add the meat and cook thoroughly

  1. Add the veggies and cook until the carrots soften

4.Add the basil, Italian seasoning, tomatoes, broth and tapioca starch. Bring to a boil, reduce heat and simmer for 5 minutes

5.Place the sauce and filling at the bottom of a 9X13 baking pan. Spread the mashed “potatoes” on top. Bake in the oven at 350 degrees for 30 minutes

6.Serve and Enjoy!

Tip: Serve with a side salad

 quinoa taco bake

Quinoa Taco Bake – 21 Day Fix Vegetarian Recipe

(Adapted from: http://potentially-lovely.com/quinoa-taco-bake-21-day-fix-vegetarian-recipe/)

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Ingredients

  • 1 cup uncooked quinoa
  • ½ package Boca Recipe Crumbles
  • 2 cups tomato sauce (homemade if possible)
  • 1 chopped pepper (red, yellow or orange)
  • ½ chopped red onion (white onion would work too)
  • 3/4 cup shredded cheddar cheese
  • juice of 1 lime
  • 5 minced garlic cloves
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • ¼ cup fresh chopped cilantro

Instructions

1.Preheat oven to 350 degrees.

2.Spray 9×13 pan with cooking spray (I use avocado oil or coconut oil – both come in spray form)

3.Cook quinoa according to package instructions.

4.Saute onion & garlic over medium heat until onions are translucent (3 minutes).

5.Add the Boca Crumbles. Cook together for 5 minutes. (You could add black beans instead)

6.Add chopped peppers.

7.Add the lime juice, chili powder, cumin, onion powder and cilantro. Stir.

8.Remove pan from heat and add quinoa to veggie mixture. Stir.

9.Pour tomato sauce into pan and stir.

  1. Add ¼ cup cheese and stir.

11.Pour mixture into prepared 9×13 pan, even with spatula.

12.Sprinkle with all remaining cheese.

13.Cover with aluminum foil.

14.Bake for 20 minutes.

15.Remove foil and bake for 10 more minutes (until cheese is melted and edges are brown)

  1. Eat and Enjoy!

Tip: You could serve this in lettuce wraps and have a “taco” or serve it with a side of black beans and ¼ of an avocado!

 spinach tomato frittatta

Spinach, Mushroom and Tomato Frittata

Serves 4

Prep Time: 20 min

Cook Time: 20-25 minutes until set

Ingredients:

1 ¼ cup of egg whites (I use the 100% egg whites that come in a carton)

6 large eggs

¾ cup almond milk (or other milk of your choice)

¼ cup parmesan cheese, shredded

Sea salt and black pepper to taste

½ tsp ground nutmeg

1 TBSP olive oil

½ medium onion, chopped

2 cups of spinach

2 beef steak tomatoes, sliced

Directions:

  1. Heat the olive oil in a skillet.
  2. Sauté onions until soft. Add the spinach and cook until wilted and soft.
  3. Mix the eggs, spinach and onions, milk, seasoning and parmesan cheese.
  4. Pour into a 8X8 baking pan. Top with sliced tomatoes.
  5. Optional: You can add some mozzarella cheese on top
  6. Also optional: for all you meat lovers à you can easily add cooked, chopped bacon or cooked, crumbled sausage to this.
  7. Bake in the oven at 350 for 20-25 minutes until set
  8. Eat and Enjoy!

Tip: Serve with a side of home-made sweet potato fries and fruit or some crispy home-made kale chips!

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My Why

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Okay, so I am going to bear my soul a little here.  This isn’t easy for me…but here it goes…  I know many of you are wondering…Why is she posting all the time on Facebook?  Why is she taking pictures of every salad she eats and every workout she accomplishes?  Why is she posting motivational quotes all over the place and sharing recipes and nutrition tips?

Is it because I’m narcissistic?  I’d like to think not.  Is it because I like to take selfies?  Not really  (but I do have to admit, they are kind of fun).   Is it because I think I know everything there is to know about fitness and nutrition?  Hell no!

So…then…why?

Because I freakin’ love it!  Because I love what this experience has done for me and I want to share it with the world!  It’s not about the fact that I can fit into my favorite pair of skinny jeans (although, I will admit, that is an awesome feeling).  It’s not about the fact that I finally, after 16 months of trying, have reached my pre-baby weight (although, again, I’m not complaining).  And it’s not about the fact that my arms look more toned than they ever have (but I will say that I don’t mind looking at those muscles in the mirror while I’m fixing my hair).

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_

I have gotten so much more out of this fitness journey than just physical results!  There are some transformations you can see…and some you can’t.

If you recall, in my very first blog post I said:  It’s about the journey, not the destination.

ME!  Right here!  I am living proof that there is so much truth in that!  I feel good on the INSIDE.  I feel good on the inside because I am putting good food and good nutrition in my body.  I feel good on the inside because I’m taking care of myself from the inside out!  I’m exercising, I’m learning, I’m sharing what I know and being honest about what I don’t know.

be bold be brave be you

Does this sound selfish?  It’s all about me, me, me, right?  Selfies and what I know and what I look like.  To some of you , it may seem that way.  But, to me, it sounds like a mom who has decided to take care of herself.  It’s not selfish for me to take care of myself, to spend an hour in the morning doing a workout at home or prepping a week of meals on Sunday for me to take to work.  In fact, it’s the opposite!

It would be selfish for me NOT to do these things!  Not only am I giving my children the gift of example – the example of living a healthy lifestyle, of exercising, of taking care of yourself – but I am also, ultimately, giving them the gift of me, their mom.

When I take care of myself, I feel better.  When I feel better, I have more energy.  And when I have more energy, I can play with my kids, chase them in the park and roll around with them on the floor.  I have energy to run races with my husband and do crossfit with him , to spend a little extra time cooking meals for my family and I even have the energy and desire to set my alarm for 5AM to get my workout in before everyone wakes up.  (And, I’d just like to say, I used to be a person who would absolutely not get up until 10AM.)

Our society puts so much pressure on women in general, and mothers in particular, that we need to take care of everyone else.  We need to take care of our families and put our children first, we need to Pinterest the hell out of every party we throw and every snack we bring to preschool and that we need to do all the laundry, make sure the floors are shiny and make sure dinner is on the table by 6 every night.

And if we aren’t doing those things, if we take an hour away from our kids to workout or get a pedicure, we are ridiculed.  We are talked about.  We are criticized externally AND internally.

The thing is, if I don’t take care of myself, I can’t take care of anyone else.

If I take care of myself, I will live longer.  If I live longer, I will have more time to enjoy everything life has to offer and I will be here to watch my kids grow up.

I am NOT the same person I was back in October when I started this new chapter in my life.  I have purpose.  I have meaning.  I have the “why”

So…back to the main question…WHY?

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(in no particular order)

  • for my kids
  • for myself
  • for my family
  • for my physical health
  • for my emotional health
  • because I want others to learn what I’ve learned and feel good
  • because I want to share what works
  • because I want to share the tools you need to live the healthiest version of your life that you can
  • because I want to see you get results

I want to hear from you!  What have you been working towards?  But more importantly, WHY are you doing it?  Comment below!

Book Recommendation:  Start With Why by Simon Sinek

Start-With-Why

 

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